Ingredients
3 lbs. baking potatoes, scrubbed and sliced crosswise 1/8 inch thick
4 tbsp. butter
1 large onion, quartered, then one-quarter finely chopped
2 tbsp. flour
2 1/2 cups half-and-half, warmed
6 oz. swiss cheese, shredded
Salt and Pepper
2 carrots, peled and quartered
1 small beet, peeled and quartered
2 eggs
1/2 cup marinara sauce
1/2 cup plain dried breadcrumbs
1 lb. ground turkey
1 lb. ground beef chuck
1 cup fresh basil leaves
1/2 cup EVOO
1 tsp. fresh lemon juice
Preparation
Position a rack in the center of the oven and preheat to 375. In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread evenly on a paper-towl-lined baking sheet to cool.
In a saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minute. Remove from heat. Stir in the cheese, 1 tsp. salt and 1/2 tsp. pepper. Let cool.
Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl. Add the beet to the processor and chop. Transfer to a kitchen towel, wrap and squeeze out any excess moisture.
Whisk the eggs, marinara, breadcrumbs, 1 1/4 tsp salt and 1/2 tsp pepper into the carrot mixture. Crumble in the turkey, beef and beets and mix well. Transfer to a 9x13 inch casserole dish, pressing in an even layer. top with the potatoes and cheese sauce.
Place the casserole dish on a baking sheet and bake until the edges are bubbly and the top is browned, about 40 minutes. Cover with foil and continue cooking about 20 to 25 minutes until a meat thermometer placed in the center of the loaf registers 175. Let cool for 20 minutes before serving.
Puree the basil, EVOO, lemon juice and 1/2 tsp salt. Serve on top of the meatloaf.
